The Winning Eurotoque Young Chef Of The Year Dishes Using Velvet Cloud Yogurt

If you read last weeks blog you may remember we attended a gala dinner on Sunday in the Intercontinental Dublin for the occasion of the Euro-toque Young Chef of the year final. During that day the six young chef finalists had to battle it out and the final skills test required them to devise two original dishes – a main course featuring Irish brown crab and lobster and an original starter or dessert using Velvet Cloud yogurt. The young chefs had two and a half hours of focused cooking time to create their two dishes reflecting the Euro-Toques philosophy of local, artisanal, and seasonal ingredients. They were marked under three separate categories: execution and work practice, taste and flavour, and presentation.

Here are the amazing creations using Velvet Cloud, photography by Ruth Calderpots.

The winner SHAUNA MURPHY – Terre – Castlemartry – Dessert: Date pudding with sheep yogurt ice cream, burnt apple hazelnuts and whiskey carmel.

Date pudding with Velvet Cloud Yogurt by Shauna Murphy Winner Eurotoques Young Chef Final 2023

MATTHIAS BEUQUE – Restaurant Patrick Guilbaud – Dessert: Cosmic Raspberry, Velvet Cloud and Rose

Dessert: Cosmic Raspberry, Velvet Cloud and Rose
MARCELL PALFALUSI – Thyme Restaurant :Starter: Yoghurt, Green tomatoes

MARCELL PALFALUSI – Thyme Restaurant :Starter: Yoghurt, Green tomatoes
LETICIA MIRANDA – Mae Restaurant - -Dessert: Classic Pumpkin Pie, Sage and Velvet Cloud in Pumpkin seed oil

LETICIA MIRANDA – Mae Restaurant - -Dessert: Classic Pumpkin Pie, Sage and Velvet Cloud in Pumpkin seed oil

CONOR MORRISSEY – Glover’s Alley - Mentor: Andy McFadden Dessert: Velvet cloud sheep's yoghurt, wild berries, almond

CONOR MORRISSEY – Glover’s Alley - Mentor: Andy McFadden Dessert: Velvet cloud sheep's yoghurt, wild berries, almond
ADAM WALSH, 1826 Adare: Baked Potato Bread, Velvet Cloud Yoghurt & Crab

 

ADAM WALSH, 1826 Adare: Baked Potato Bread, Velvet Cloud Yoghurt & Crab

Back to blog
  • Pancake Tuesday Tip: A Touch of Velvet Cloud

    Pancake Tuesday Tip: A Touch of Velvet Cloud

    As it’s Pancake Tuesday, here’s a simple tip for your batter: consider adding a spoonful or two of our sheep’s yogurt.  It adds a lovely tang and moisture to your...

    Pancake Tuesday Tip: A Touch of Velvet Cloud

    As it’s Pancake Tuesday, here’s a simple tip for your batter: consider adding a spoonful or two of our sheep’s yogurt.  It adds a lovely tang and moisture to your...

  • Congratulations to all the new Michelin Star winners in Ireland and everyone who retained theirs.

    Congratulations to all the new Michelin Star wi...

    You may have read that we gained some new stars in the famous Michelin awards held in Scotland on Monday night. Congratulations to all the new receivers of stars and...

    Congratulations to all the new Michelin Star wi...

    You may have read that we gained some new stars in the famous Michelin awards held in Scotland on Monday night. Congratulations to all the new receivers of stars and...

  • Some Chef Inspo Using Velvet Cloud

    Some Chef Inspo Using Velvet Cloud

    It's nice to be getting back to writing cheerful posts since all the storm damage misery. This post is celebrating two recent dishes posted by our wonderful chef customers,  using...

    Some Chef Inspo Using Velvet Cloud

    It's nice to be getting back to writing cheerful posts since all the storm damage misery. This post is celebrating two recent dishes posted by our wonderful chef customers,  using...

1 of 3